Superior Schnitzel
Using quinoa and lemon zest instead of breadcrumbs gives this schnitzel a twist from the classic meal. Combined with roast kumara, carrots, and beetroot gives plenty of vitamins and minerals.
Servings: 4
Ingredients
- 3 large betroots (about 400g) trimmed, peeled, cut into wedges
- 500 g kumara peeled, cut into wedges
- 2 large carrots peeled, cut into thick lengths
- ¼ cup plain flour
- ¾ cup quinoa flakes
- 2 Tbsps. chopped herbs, such as chives and parsley
- 2 tsps. lemon zest
- 4 125g beef schnitzels
- 1 Tbsp. olive oil
- 4 cups mixed salad leaves to serve
- lemon wedges to serve
Instructions
- Preheat oven to 180°C/355°F. Line a large baking tray with baking paper. Place betroot and kumara wedges on tray with carrots and spray with oil spray. Bake veges for 25-30 miutes , or until tender and golden.
- Meanwhile, put flour on a plate. Whisk egg and 1 tablespoon water in a bowl. Combine quinoas with herbs and lemon zest on a seperate plate. Dip a piece of beef into flour, then into egg mixture, and then finally into quinoa mixture.Place beef on a plate. Repeat this process with rrmaining beef to make 4 crumbled schnitzels.
- Heat olive oil in a non-stick frying pan over medium-high heat. Add schnitzels and cookkfor 2-3 minutes per side, or until golden. Serve schnitzels with roast vege wedges, mized salad leaves and a lemon wedge.
Notes
Macri, Liz; (Apr 2016) HFG Makeover: Superior Schnitzel in: Healthy Food Guide